Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang) Recipe

Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed 15 to 20 minutes.

While the rice cooks mix together 1 1/2 cups coconut milk 1 cup sugar and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.

Make a sauce by mixing together 1/2 cup coconut milk 1 tablespoon sugar 1/4 teaspoon salt and the tapioca starch in a saucepan; bring to a boil.

Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.